carrots Archives - Steve James

03/02/201803/02/2018

personal chef at the Three Little Pigs Luxury Cottage

I had a great evening last night as a personal chef at the Three Little Pigs Luxury Cottage. This was for fashion, beauty and lifestyle blogger Style Mum. You can find her blog here

With beautiful bedrooms and a stunning kitchen set in the middle of the Dorset countryside of Milton Abbas. This cottage offers everything you could ask for. You can take a tour of the cottage on their website here

As a starter they had butternut squash ravioli with sage burnt butter sauce and pine nuts.

We then moved on to the main which was braised pigs cheek in Ale. This is accompanied by crispy potatoes, thyme carrots and caramelised roasted shallots.

To finish we had blackberry and apple tarte tatin. Served with a vanilla pouring cream. As it was he friends birthday this was served whole at the table with birthday candles for her to blow out!

personal chef at the Three Little Pigs Luxury Cottage

Who wouldn’t want to dine in this dining room?

You can find a whole page bout us on their website. This includes a personal recommendation for when I went and cooked for the owners Howard and Stephanie at the cottage.

To book your own evening please contact us

We cover the majority of Somerset and Dorset including: Weymouth, Sherborne, Shaftesbury, Bruton, Bridport, Dorchester, Glastonbury, Lyme Regis, Weston-Super-Mare and Yeovil. If you would like to know if we cover your area please get in touch and we would be happy to discuss this with you.

Please Inform us of any dietary requirements, allergies or intolerances you have

06/06/2017

Personal chef Somerton

On Sunday it was our second night as a personal chef Somerton. We were cooking at Lytes Cary Manor again for Nancy and her family. Again we had to ensure there was an option for gluten free, cows milk free, A vegetarian option which can include fish, and an to have an option that didn’t have an unpasteurised cheese. All of the dishes were served family style. The menu for the evening I below and pictures of some of the dishes following that.

The menu for the evening was as follows:-

Personal chef Somerton Menu

Starters

Roasted figs stuffed with blue cheese and rosemary drizzled with honey and served with rocket and air cured ham. (Quarter of these were served without blue cheese)

White bean, fennel and polenta salad with spinach and basil, served with a tomato and basil sauce.

Main

Slow roasted lamb with mint sauce and gravy

Whole roasted Sea bream with a lemon, parsley and rapeseed dressing

All served with roasted potatoes, orange and rosemary roasted carrots, green beans served with a nutmeg butter.

Dessert

Apple and blackberry crumble with a macadamia crumble. Stem ginger cream on the side.

Fruit salad with a mint, vanilla and lemon syrup on the side.

To book your own event please contact us

Caterer and Personal chef service that covers Somerset and Dorset. This includes Weymouth. Sherborne, Bruton, Bridport, Dorchester, Lyme Regis. Also Weston, Bridgewater, cheddar, crewkerne, Templecombe, Taunton. Wellington, Wincanton, Abbotsbury, Cerne Abbas, Portland, Shaftesbury. Sherborne, Sturminster Newton, Swanage, Wareham and Yeovil.

03/10/201603/10/2016

Dinner party in Yeovil

We have some fantastic new photographs for our website. They are from the wonderful photographer Tory McTernan. The photos were taken for the article in Crumbs magazine. The magazine is available now for you to read. I will publish a link to the article once it is available online in the next couple of weeks. The photos were taken for a dinner party in Yeovil for a wonderful couple and their friends.

Tory McTernan, a food and interiors photographer, who is based in Somerset. Her photographs have been used for websites, posters, cookbooks, magazines and in many other ways. To find out more about Tory visit her website www.torymcternan.co.uk

Menu for dinner party in Yeovil

The menu for the evening at the dinner party in Yeovil was.

Canapés

Melba toast topped with citrus cured salmon, crème fraiche and fennel.

Thyme crackers with goats cheese and red pepper puree.

Cocktail: Pear Bellini- Pear puree with prosecco.

Starter

Duck breast with spiced elderberry sauce, beetroot, pickled blackberries and coriander oil.

Cocktail: Clementine fizz- fresh clementine juice, vodka, soda water, star anise, cinnamon stick.

Main

Pork belly with cannellini bean puree, thyme and honey roasted carrots, pomme Anna Brussel sprout leaves and cider sauce.

Cocktail: Hedgerow- Gin, soda water, blueberries, rosemary, juniper berries.

Dessert

Caramel chocolate fondant with chocolate sauce, salted popcorn and malt ice cream.

Cocktail: Classic white Russian: Vodka, coffee liqueur and cream.

Petit Four

Cranberry and pistachio nougat.

Cocktail: Coffee with chocolate liqueur.